Makes approx 3-4 serves of all natural,
subtly sweet, deliciously creamy, seriously healthy, vanilla spiked,
berry-licious chia pudding
For the vanilla bean chia pudding;
3 cups hot water + 6-8 Tablespoons of Niulife Organic Coconut Milk Powder (for a creamier pudding use up to 12 Tablespoons)
1/2 cup of chia seeds
1-2 teaspoons of cacao nibs
2 teaspoons of vanilla bean extract
A pinch of salt
Up to 1 Tablespoon of Niulife MCT Oil – for brain boosting energy
For the smashed raspberries –
1 cup of raspberries, mashed roughly with a fork to make a jam
1 – Place milk and chia seeds (and optional extras, if using) into a small bowl or jug and stir to combine.
2 – Cover and refrigerate for at least 4 hours, (I do mine overnight). Make sure you go and give it a little stir every now and again to remove any lumps and just to make sure those cheeky little chia seeds haven’t settled into a clump at the bottom of the bowl.
3 – Once your pudding is nice and thick, taste and adjust sweetness if necessary, you could adding a little maple syrup, honey or vanilla if you like your pudding on the sweeter side but I thought it was perfect just as it was.
4 – To serve – layer evenly between 3-4 bowls or cute little mason jars – mashed raspberries, – chia pudding then top with coconut yogurt (or yogurt of choice) and pile on some extra raspberries and garnish with fresh mint if you’re feeling fancy. Devour!